Effects of cold-pressed oil additives in varying proportions: Physico-chemical characteristics of mayonnaises

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2024-12-18 DOI:10.1016/j.foodchem.2024.142576

S. Gülen , D. Günal-Köroğlu , S. Turan

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Abstract

This study evaluated the effects of incorporating cold-pressed sesame (C-SEO), safflower (C-SAO), and black cumin oils (C-BCO) into mayonnaise at substitution ratios of 0–20 % to sunflower oil. Refined sunflower oil had the lowest free fatty acids (FFA) and strong antiradical activity due to high α-tocopherol and β-carotene content. C-BCO showed the highest oxidation levels with a peroxide value of 6.52 meq O₂/kg. Increasing cold-pressed oil proportions improved the mayonnaise's total phenolic content and antiradical activity, with values ranging from 12.07 to 13.26 mg GAE/100 g and 0.56 % to 4.08 %, respectively. SAM (safflower oil mayonnaise) displayed the greatest color change, while cold-pressed sesame oil exhibited the best lipid oxidation stability. Sensory evaluation scores varied from 5.8 to 7.4, with SAM having the highest acceptability. All mayonnaises maintained good emulsion stability and microbiological safety after 6 months at 4 °C. The findings suggest that cold-pressed oils enhance mayonnaise's bioactive content, stability, and quality.

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不同比例冷榨油添加剂的影响：蛋黄酱的理化特性

本研究评估了将冷榨芝麻油（C-SEO）、红花油（C-SAO）和黑孜然油（C-BCO）以0 - 20% %的替代比例加入蛋黄酱中的效果。精制葵花籽油中α-生育酚和β-胡萝卜素含量高，游离脂肪酸（FFA）含量最低，抗自由基活性较强。C-BCO的氧化水平最高，过氧化值为6.52 meq O₂/kg。增加冷榨油的比例可提高蛋黄酱的总酚含量和抗自由基活性，其值分别为12.07 ~ 13.26 mg GAE/100 g和0.56 % ~ 4.08 %。红花油蛋黄酱的颜色变化最大，而冷榨芝麻油的脂质氧化稳定性最好。感官评价得分从5.8到7.4不等，其中SAM的可接受性最高。所有蛋黄酱在4 °C下放置6 个月后仍保持良好的乳化稳定性和微生物安全性。研究结果表明，冷榨油可以提高蛋黄酱的生物活性含量、稳定性和质量。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.